Chestnut Bisque

Nutriscore Rating: 59/100

Indulge in the luxurious, velvety flavors of Chestnut Bisque, a creamy, aromatic soup perfect for cozy evenings or elegant holiday meals. This gourmet recipe showcases roasted chestnuts, their nutty sweetness beautifully balanced with sautéed shallots, garlic, and fresh thyme. A rich base of chicken or vegetable stock is blended to silky perfection, then elevated with a splash of heavy cream and a hint of nutmeg for warming depth. Quick to prepare in under an hour, this bisque is finished with a sprinkle of fresh parsley for a vibrant, herbaceous garnish. Whether served as an appetizer or the main event, Chestnut Bisque is a comforting and sophisticated way to celebrate seasonal ingredients.

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 450 grams Chestnuts (fresh or vacuum-packed, peeled and roasted)
• 50 grams Unsalted butter
• 2 medium Shallots
• 1 medium Celery stalks
• 2 large Garlic cloves
• 3 sprigs Fresh thyme sprigs
• 1 Bay leaf
• 1 liter Chicken or vegetable stock
• 240 milliliters Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Nutmeg (freshly grated, optional)
• 2 tablespoons Fresh parsley (for garnish)

📝 Instructions

9 steps

1. If using fresh chestnuts, score the flat side of each chestnut with an 'X' using a sharp knife. Roast them at 200°C (400°F) for 20 minutes, then peel and set aside.

2. In a large pot, melt the butter over medium heat.

3. Finely chop the shallots, celery, and garlic. Add them to the pot with the thyme sprigs and bay leaf, and sauté until softened, about 5-7 minutes.

4. Add the roasted chestnuts to the pot and cook for an additional 2 minutes, stirring occasionally for even coating.

5. Pour in the chicken or vegetable stock, ensuring the chestnuts are fully submerged. Bring to a boil, then reduce the heat and simmer for 20 minutes.

6. Remove the thyme sprigs and bay leaf from the pot. Use an immersion blender or a countertop blender to purée the soup until smooth and creamy.

7. Return the puréed soup to the pot over low heat. Stir in the heavy cream, salt, pepper, and nutmeg (if using). Adjust seasoning to taste.

8. Simmer gently for another 5 minutes to combine the flavors, but do not boil.

9. Ladle the chestnut bisque into bowls, garnish each with chopped fresh parsley, and serve warm.

Nutrition Facts

1 serving (460.2g)

Calories		509
% Daily Value*
Total Fat		32.2 g	41%
	Saturated Fat	18.9 g	94%
	Polyunsaturated Fat	0.0 g
Cholesterol		87 mg	29%
Sodium		1457 mg	63%
Total Carbohydrate		46.0 g	17%
	Dietary Fiber	4.1 g	15%
	Total Sugars	10.6 g
Protein		5.1 g	10%
Vitamin D		0.1 mcg	1%
Calcium		52 mg	4%
Iron		1.4 mg	8%
Potassium		685 mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1164 cal (58.8%%)

Protein: 83 cal (4.2%%)

Carbs: 732 cal (37.0%%)